Continuing my previous post… this is the chicken I served with my lemon garlic pasta:
A lot of people cook with alcohol, whether it be beer or wine. I thought I’d give it a try since I had some beers in my fridge leftover from having friends over and I don’t drink. My initial impression was that regardless of the kind of alcohol I used, it would burn off and not leave any distinct taste. Boy, was I wrong… Even a crockpot cooking for 6 hours didn’t do the trick!
Now, since I don’t drink beer, I’m the last person to know anything about beers. I posted a status on the Facebook fan page about my experience cooking with Pale Ale and luckily, Jennifer came to the rescue. According to her, Lagers and Belgian style beers cook up well, while German weisse beers are great for braising. Mentally noted, thanks Jennifer!
Overall, it wasn’t bad. If you love beer, you’d love this chicken. It was juicy, fell apart at the touch of a fork, and had a very strong flavor. The taste was just a bit strong for me. When the chicken’s cooking throughout the day, your house smells like beer. Straight up beer. I don’t know if that’s a pleasant smell or not, but I’d much prefer the smell of pumpkin or baked apples.
Here’s to experimenting in the kitchen!
Ingredients
- 3-4 frozen chicken breasts
- 1 bottle of any kind of beer (read note above)
- 1 tsp garlic powder
- 1 tsp dried onion
- 1/4 tsp italian seasoning
- 1/2 tsp red cayenne pepper
- 1/2 tsp garlic salt
- pepper
Directions
- Put the chicken breasts in the crockpot.
- Throw the rest of the ingredients on top of the chicken and cook on high for 4-5 hours or low for 6-8.
Wow that looks delicious! What a great idea!
i wonder how this would work with a hard cider. i’ll have to give it a try one day.